Paleo tortilla chips are an easy homemade snack that's made with almond flour and flavored with cumin, lime zest, and fresh lime juice! The recipe is SCD, Paleo, low carb, gluten free, grain free, dairy free, and soy free.
Chips!!! I LOVE chips and this Paleo tortilla chips recipe are the easiest you'll ever make!
They're made with almond flour and have just a hint of cumin and lime!
I like to take a little bag of these chips with me when running errands, or heading to a party (that way I have something to eat dip with!)!
Paleo tortilla chips ingredients
- blanched finely ground almond flour
- egg
- olive oil
- lime
- cumin
- paprika
- onion powder
- garlic powder
- sea salt
How to make the cumin lime tortilla chips
Add almond flour, ground cumin, paprika, onion powder, and garlic powder to the bowl of a food processor and pulse three times until well incorporated (photo 1).
Pour the olive oil into the bowl along with the zest of one lime, lime juice, and an egg (photos 2, 3, 4, & 5).
Pulse until all the ingredients are combined (photo 6). The dough mixture will be pretty sticky, so use a spatula to remove from the bowl OR use wet hands (photo 7).
Rolling out the dough!
Place the dough between two pieces of parchment paper and roll it out (photo 8 & 9).
Roll thinly for crispy chips and try to roll the dough to the same thickness for an even bake.
Carefully peel off the top sheet of parchment paper and use a pizza cutter to cut the dough into triangles (photos 10 & 11).
Remove any excess dough and roll it again for another batch of tortilla chips (photo 12).
I like my tortilla chips to be on the larger side (as you can probably tell from the pictures) but the smaller the chips, the less chance of them breaking when using to scoop out dips and salsas.
Carefully transfer the parchment paper with the dough onto a baking sheet and sprinkle with sea salt (photo 13).
These Paleo tortilla chips bake pretty quickly (like 10 or 12 minutes) so keep an eye on them and remove from the oven once the chips are a lovely golden brown (photo 14).
Allow to cool for 15 minutes before using your hands to snap the chips apart (photo 15 & 16).
Recipe Tips:
- Almond meal can be substituted for almond flour, but the texture will be more rustic.
- If you don't own a food processor, no problem! Mix the wet and dry ingredients in separate bowls, then pour the wet ingredients into the dry and mix together until the dough forms.
- Roll the dough thin for crispy chips.
- The smaller the chips, the less chance they'll break when using to scoop dip or salsa.
- Store in an airtight container in the fridge for 3 to 5 days.
- If the almond flour tortilla chips get soggy, place in the oven at 225F for 2 to 3 minutes.
You'll love these other healthy snack recipes too!
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NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
Recipe
Cumin Lime Tortilla Chips
Equipment
- food processor (or a bowl if you don't own one)
- parchment paper
- rolling pin
- baking sheet
- pizza cutter
Ingredients
- 1 cup blanched finely ground almond flour
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅛ teaspoon paprika
- 1 large egg
- 1 Tablespoon olive oil
- 1 Tablespoon lime juice
- zest of 1 lime
- sea salt, for sprinkling on the dough
Instructions
- Preheat oven to 350F. Pulse the almond flour, cumin, paprika, onion powder, and garlic powder in a food processor two or 3 times.
- Add the egg, olive oil, lime juice, and lime zest to the bowl. Pulse until well combined and the dough has formed.
- Place the dough (it will be sticky) in between two pieces of parchment paper and use a rolling pin to roll the dough ⅛ inch thick. The thinner the dough is rolled, the crispier the chips!
- Take off the top piece of parchment paper and use a pizza cutter to score the dough into triangles. Remove any excess dough and roll it again for another batch of chips. Evenly sprinkle sea salt on the dough.
- Transfer the parchment paper to a baking sheet and bake on the center rack for 10 to 12 minutes or until golden brown.
- Allow to cool for 15 minutes before using your hands to snap the tortilla chips apart.
- Store in an airtight container in the refrigerator for 3 to 5 days.
Notes
- If you don't own a food processor, simply mix the wet and dry ingredients in separate bowls. Then add the wet ingredient to the dry and mix until the dough has formed.
- If the crackers get soggy, place back into the oven at 225F for 2 to 3 minutes.
- Please reference the post above for more tips and suggestions for this recipe.
Danielle
Hey! I unfortunately have an egg intolerance and I’m having trouble learning how to manage my diet without it as it’s a staple in cooking SCD/GAPS compliant. Would an alternative work for the egg in these?
Kelly
I’m kind of a tortilla chip addict, especially the Roasted Garlic and Black Bean Tostitos. I must say – these look equally as delicious and so much healthier!
Jimmy
Lime taste make it so unique. Thank you much for so detail recipe!